Lemon Chicken Pasta Recipe
A creamy and tangy Lemon Chicken Pasta recipe featuring tender chicken breasts cooked in a luscious lemon-infused cream sauce with parmesan, tossed with perfectly cooked pasta and garnished with fresh parsley and lemon wedges. This dish combines vibrant citrus flavors with rich, comforting textures for a delightful meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Pasta and Seasonings
- 350 g pasta of choice
- 1 tsp sea salt flakes
- ¼ tsp black pepper
- 1 tsp sweet paprika
- 1 tsp Italian seasoning
Chicken
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp water
Sauce
- 40 g unsalted butter
- 1 tbsp minced garlic
- 2 tbsp flour
- 1 cup chicken stock
- 2 cups heavy cream
- 4 tbsp fresh lemon juice
- 1 cup freshly grated parmesan
Garnishes
- Lemon wedges, to serve
- Fresh parsley, to serve
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until it is 1 to 2 minutes shy of al dente. Drain the pasta and set it aside while you prepare the sauce and chicken.
- Season the chicken: In a small bowl, mix the sea salt flakes, black pepper, sweet paprika, and Italian seasoning. Rub this seasoning mixture evenly over both sides of the chicken breasts.
- Cook the chicken: Heat the olive oil in a large pan over medium heat. Add the seasoned chicken breasts and cook for 2 to 3 minutes per side, or until the chicken is fully cooked and no longer pink inside. Remove the chicken from the pan and set aside to rest.
- Prepare the sauce base: To the same pan, add 2 tablespoons of water to deglaze while scraping any browned bits from the bottom. Then add the unsalted butter and let it melt. Stir in the minced garlic and cook briefly until aromatic.
- Make the roux and thicken sauce: Sprinkle the flour into the pan and stir continuously to form a smooth paste (roux). Slowly pour in the chicken stock followed by the heavy cream, stirring constantly. Simmer the sauce gently until it thickens to a creamy consistency.
- Slice the chicken: While the sauce is thickening, slice the cooked chicken breasts into thin strips.
- Finish the sauce and combine: Remove the pan from heat. Whisk in the fresh lemon juice and freshly grated parmesan until well combined. Add the cooked pasta to the sauce and toss thoroughly to coat every strand with the creamy lemon sauce.
- Serve: Plate the pasta and top with the sliced chicken. Garnish with freshly chopped parsley and lemon wedges on the side for extra zest.
Notes
- Use pasta shapes that hold sauce well like fettuccine, penne, or linguine.
- Adjust lemon juice to taste for more or less tanginess.
- Reserve some pasta water before draining to adjust sauce consistency if needed.
- For a lighter version, substitute heavy cream with half-and-half or crème fraîche.
- Add chili flakes for a subtle heat twist.
- Grate fresh parmesan for best flavor rather than pre-grated cheese.
Keywords: lemon chicken pasta, creamy pasta, chicken pasta recipe, lemon cream sauce, Italian pasta dish
Find it online: https://recipeswithria.com/lemon-chicken-pasta-recipe/
